By: The Working Girl’s Kitchen
Spring rolls are a healthy and tasty snack or appetizer. I have to admit, however, that they are not the easiest and quickest wrap to make. The rice wrapper takes a bit of skill to handle; they are extremely delicate and sticky. This was my first attempt at making these, so only 2 out of the 4 rolls I made were picture-worthy. But, the rolls were delicious, so I plan on mastering spring-roll making by the end of the summer.
This is another dish that can easily be made vegetarian or vegan. Switch out which ever ingredients you don’t like and include ones you do. Also, there are a plethora of different sauces you can make to dip the rolls into; check Google. I took the easy way out this time, and relied on good old Sriracha. Next time, I plan on using chicken in the wraps and making a spicy peanut sauce.
Ingredients for shrimp (serving size: 4 rolls)
• 8 medium-sized shrimp, deveined
• 1 lemon, zest and juice
• 4 cloves garlic, minced
• 3 slices onion, chopped
• Canola or coconut oil
1. In a pan, heat oil over medium. Add garlic and onion and sauté.
2. Add shrimp and lemon juice and zest. Cook shrimp for about 2 minutes each side until bright pink and opaque.
3. Take off burner, and let cool.
Ingredients for wrap
• Rice wrapper (8.5 inch diameter)
• Rice vermicelli
• Fresh basil
• Fresh mint
• Baby spinach
• Fresh cilantro
• Cucumber, halved, peeled and slice thinly length-wise
• Green onions tops
1. Halve the cooled shrimp horizontally.
2. Cook the rice noodles according to the package directions. Drain and set aside.
3. Place all of the ingredients in separate containers and arrange them in the following order around a work surface: rice paper wrappers, shrimp, rice noodles, mint, basil, cilantro, cucumber, green onions and spinach.
4. Place a clean, damp kitchen towel on a work surface. Fill a wide, shallow dish large enough to hold the rice paper wrappers with hot tap water. Working with 1 wrapper at a time, completely submerge the wrapper until it is soft and pliable, about 15 seconds. Remove the wrapper from the water and place it on the towel.
5. Working quickly, lay 4 shrimp halves in a row, cut side up, just above the center of the wrapper, leaving about 1 inch of space on each side. Layer a scant 1/4 cup of the rice noodles over the shrimp, followed by mint leaves, 2-3 of the basil leaves, and 1 sprig of cilantro, if using. Place 2 cucumber slices and 2 of the scallion pieces on either side of the noodle pile. Roll one piece of lettuce into a cigar shape and place it on top of the noodle pile.